Jalapeno Smoked Sausage..

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sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
Yea baby!

10 lbs of ground pork, AC Legg #139  seasoning and some #1 cure.

Here we go!





Into the Kirby mixer



And done.


Regrind through the 3/16" plate



First set of links!


All done and ready for an overnight sit in the frig.


Smoking tomorrow. Be back later. 
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Reactions: SmokeRingsInTheDark
looks great Sam...... keep it coming...............
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Joe
 
Here they are going in the smoke. Using Pecan wood for this smoke.



130 for 1 hour no smoke
140 for 1 hour with smoke
150 for 1 hour with smoke
160 for 1 hour no smoke
170 for 5.5+ hours until I hit an IT of 152.

Cooling down



Close up



Money shot. These are really good!



Thanks for looking. 
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Any idea how this jalapeno mix compares to using raw fresh jalapeno's? They look good.

This was my first time making anything like this, so I don't have an answer. But I am going to try a homemade mix with fresh jalapeno's next. Also make the link longer, so they fit on a hot dog bun.
 
This was my first time making anything like this, so I don't have an answer. But I am going to try a homemade mix with fresh jalapeno's next. Also make the link longer, so they fit on a hot dog bun.


Cool you will have to make  note in your next post which kind of jalapeno you like better, powder mix or fresh raw.
 
Are those green things in the meat dehydrated jalapeno that came in the package or is it some other spice?

Those are the dehydrated jalapeno's Ross. The mix does offer some heat.
I'll be sure to take note between the fresh and dehyrated the next time. I'm sure fresh will be much better hands down.
 
I am going to attempt a very similar recipe with an 80/20 Antelope/pork fat mixture over the next few days. I am going to do 15 Lbs of regular sausage (Texas style smoked links),  7.5 Lbs of jalapeno, and 7.5 Lbs of chocolate habanero links smoking with a pecan/mesquite mixture.

After it's all said and done I'll post photos and results.
 
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